SAN FRANCISCO STYLE PORK CHOPS
- 4 Pork Chops ½ to ¾ inch thick, about 1 ½ lbs.
- 1 Tbs. Oil
- 1 Garlic clove, minced
- 2 tsp. Oil
- 4 Tbs. Dry sherry or broth
- 4 Tbs. Soy sauce
- 2 Tbs. Brown sugar
- ¼ tsp. Crushed red pepper
- 2 tsp. Cornstarch
- 2 Tbs. Water
How to make it
- 1 Trim pork chops of fat.
- 2 heat oil in skillet. Brown chops on both sides.
- 3 Remove and add a little more oil if needed.
- 4 Saute garlic for a minute, being careful not to burn it.
- 5 Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
- 6 Place chops in skillet. Pour sauce over them. Cover tightly.
- 7 Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 Tbs.. if needed to keep sauce from cooking down too much. Turn once.
- 8 Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.
- 9 Pour over chops and serve.
- Boneless pork loin chops can be used. Trim fat and pound to ¼ inch thickness. Cooking takes only 20 minutes.
- Good served with:
- thin spaghetti or noodles with butter and sauce.